CHEF: JILL BORDELON MUNIR
Medjool dates add the perfect sweetness and spices in this barbeque sauce. This is a great recipe if you are cutting refined sugar. It is Paleo friendly. You can add as much heat spice that you want and really perk it up. Perfect for a BBQ.
Serving : 25
Vegetarian : Yes
INGREDIENTS
· 6 medium Roma tomatoes
· 1 medium onion, chopped
· 2-3 fresh jalapeño peppers, halved and seeded (optional)
· 4 cloves garlic
· 2 tablespoon olive oil
· 1 cup water
· 6 ounces of tomato paste
· ½ cup cider vinegar
· 3 pitted whole Qatari Medjool dates
· ½ teaspoon dry mustard
· ½ teaspoon Cajun spices
· ½ teaspoon smoked paprika
· ¼ teaspoon ground cinnamon
· ½ teaspoon ground cumin
· ¼ teaspoon sea salt
STEPS:
STEP 1: Preheat oven to 425°F.
STEP 2: Line a baking pan with foil.
STEP 3: Place tomatoes, onion, jalapeño peppers, and garlic in pan; drizzle with olive oil. STEP 4: Roast 15 minutes until lightly charred.
STEP 5: In a large saucepan put the roasted vegetables and remaining ingredients. STEP 6: Bring to boiling; reduce heat.
STEP 7: Simmer, covered, 20 minutes, stirring occasionally.
STEP 8: Blend with a handheld blender, immersion blender or food processor until smooth. STEP 9: Freeze for up to 3 months. Thaw in refrigerator before reheating.
Method | Stove Top and Oven |
Total Time | 60 minutes |
Chill time | 1 hour |
Cooking time | 20 minutes |
Nutritional Facts
Calories. | Fat. | Carbs. | Protein |
24 | 1g | 4g | 1g |
Jill Bordelon Munir
Owner of Pure Eats Co.
Qatar's First 100% Gluten
and Dairy free Restaurant.
https://pureeatsco.com/
Must read; A Date with Dates - Heenat Salma Farm link here